Optimization of sensory, texture, color properties, and [beta]-glucan content of waxy and non-waxy barley flour tortillas

Optimization of sensory, texture, color properties, and [beta]-glucan content of waxy and non-waxy barley flour tortillas

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Bibliographic Details
Main Author: Dua, Snehil
Published: 2013
Online Access:http://hdl.handle.net/1993/20504

Internet

http://hdl.handle.net/1993/20504

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